Shchi from sorrel with chicken and egg

Sorrel soup is the first hot dish that will surprise your household with an unusual taste and beautiful appearance. The main advantage of this soup is the simplicity and speed of its preparation. Let's look at some ways with you how to make rich soup from sorrel with chicken.

Recipe for cabbage soup with chicken

Ingredients:

• chicken thigh - 215 g;
• drinking water - 2 liters;
• potatoes - 315 g;
• carrots - 105 g;
• bulb - 85 g;
• eggs of chicken - 3 pieces;
• sorrel fresh, dill - 1 bunch;
• spice.

Preparation

Pour the washed chicken leg into a pot of water and cook the broth. The bulb is cleaned, shredded into cubes, and carrots are cut into thin strips. We process the potatoes, chop the slices and throw all the vegetables in a saucepan with meat. Eggs boil in advance, and then remove the shell and crush the cubes. Sorrel and dill carefully washed and finely minced with a knife. After about 50 minutes, gently remove the chicken leg, separate the meat from the bones and throw it back into the soup. Salting the dish to taste, fall asleep greens and cook for 5 minutes. After this, we insist on cabbage soup with sorrel and chicken under the lid. Further we pour the dish on plates and each portion is decorated with chopped boiled eggs .

Shchi from sorrel with chicken and egg

Ingredients:

• shanks of chicken - 415 g;
• drinking water - 3 liters;
• young sorrel - 515 g;
• quail eggs - 3-5 pcs .;
• green feathers onions - 1 bundle;
• potatoes - 265 g;
• sugar - 1 teaspoon;
• spice;
• sour cream for serving;
• crackers - for filing;
• ghee - for roasting.

Preparation

Before you start to prepare soup from sorrel, cook chicken soup: shanks, treat, rinse and place in a pot of water. We send the dishes to the fire, wait for the broth to boil, and remove the foam formed by the noise. Cover the pan with a lid and it takes about an hour. Next, hot broth gently filter into a clean pan and throw the peeled potatoes, cut into cubes. Meat is separated from bones and sent to soup. Eggs boil hard, clean and cut with a knife into halves.

Sorrel and feathers of green onions sorted, rinsed and finely chopped. Throw prepared greens in broth, add salt to taste and add a spoonful of sugar. Boil the dish for 15 minutes, and then pour the green cabbage soup with sorrel and chicken on plates, add to each serving half of quail eggs, put low-fat sour cream and sprinkle with croutons.